Softbatch Glazed Lemon Cream Cheese Crackers

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Softbatch Glazed Lemon Cream Cheese Crackers – Great bold lemon flavor in super smooth cookies thanks to cream cheese! Sweet and spicy perfection! Lemon lovers will love these easy cookies!

Lemon cream cheese biscuit recipe

My daughter loves lemon desserts and I surprised her with these super soft and very lemon cookies. The cookies are covered with a lemon frosting that adds to the power of puckering and we couldn't get enough.

They are a hybrid of some recipes that start with cream cheese for cookie dough. Cream cheese keeps lemon cookies soft, moist, tender, and ironically doesn't make them taste like cream cheese. Rather, it makes them taste more buttery.

Instead of adding lemon juice to the dough for lemon flavor, I use lemon extract and lemon zest. I learned by trial and error that you get a bolder lemon flavor with extract, you don't dilute or dilute the dough, and without the potential complications that can come from incorporating a strong dose of an acidic ingredient like lemon juice in sensible dough.

However, I am a fan of lemon juice in icings because it brings intense flavor intensity. The soft lemon cookies have a nice hint of lemon flavor on their own, but the lemon frosting and pinch of lemon zest take them to the edge of the lemon.

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Between the soft and slightly chewy cookies that are perfectly thick and ridiculously tender without being courtesy of cornstarch, and the wonderfully spicy and sweet icing, the cookies are boldly lemony and lemon fans will be in love with lemon.

What's in lemon cream cheese crackers?

To make the soft lemon cookies, you will need:

  • Unsalted butter
  • Cream cheese
  • Granulated sugar
  • Egg
  • Lemon extract
  • Yellow dye
  • Grated lemon
  • All-purpose flour
  • Cornstarch
  • Sodium bicarbonate
  • Salt

And to make the lemon icing for the cookies, you will need:

  • Pastry sugar
  • Lemon juice and zest

How to make glazed lemon cookies

Using a stand mixer equipped with a paddle attachment, make the lemon cookie dough. Once the cookie dough comes together, form approximately 18 piles of the same size dough, roll into balls, and flatten slightly.

Place the cookie dough balls on a plate and cover with plastic wrap. Chill for at least 3 hours before baking cookies.

Once the cookies are ready to bake, allow them to cool completely before covering them with the lemon frosting.

Do I have to cool the cookie dough?

Yes, you MUST cool cookie dough. Do not bake with dough uncooled as lemon curd cheese biscuits will bake thinner, flatter, and more likely to spread.

Can I skip the food coloring?

Yes, you can skip food coloring if you don't have any on hand or prefer not to use it. Just keep in mind that your lemon cream cheese cookies won't be as yellow as mine.

Tips for making the best lemon cookies

Note that in this recipe you should use brick-style cream cheese with all its fat. Low fat or smooth cream cheese will not result in the correct flavor or texture.

For additional lemon cookies, add more lemon zest to the cookie dough than the recipe requires.

You can bake all the lemon cream cheese cookies at once, or you can freeze some of the dough for baking later. If you are baking frozen cookie dough, just add a minute or two to your total baking time.



  • 1/2 cup unsalted butter, softened
  • 1/4 cup cream cheese, softened (use cream cheese with fat, brick style, not "spreadable" or whipped cream cheese)
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon of lemon extract (do not substitute with lemon juice)
  • yellow food coloring, optional and as desired
  • 1 tablespoon lemon zest (or 2 tablespoons if you want lemon cookies)
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon of baking soda
  • 1/2 teaspoon salt

Lemon icing

  • 1 cup icing sugar
  • 2 to 3 tablespoons lemon juice, or as needed for consistency
  • lemon zest, for garnish


    Make cookies

    1. In the bowl of a stand mixer equipped with the paddle attachment (or a large mixing bowl and electric mixer) add the butter, cream cheese, sugar and whisk on medium-high speed until creamy, light, fluffy and well combined, about 3 minutes.
    2. Stop, scrape down the sides of the bowl, add the egg, lemon extract, and beat on medium-high speed until well combined, about 2 minutes.
    3. Stop, scrape down the sides of the bowl, and optionally add the yellow food coloring (as many drops as necessary to achieve the desired hue), the lemon zest, and beat on medium speed until combined, about 30 seconds.
    4. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and beat on low speed until combined, about 1 minute; don't mix too much
    5. Stop, scrape down the sides of the bowl, and with a tablespoon of 2 tablespoon cookies or your hands, form about 18 piles of the same size dough, roll into balls, and flatten them slightly.
    6. Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with dough not refrigerated because cookies will bake thinner, flatter, and more likely to spread.
    7. Preheat oven to 350F, line baking sheet with Silpat, or spray with cooking spray. Place dough mounds on a baking sheet, spaced at least 2 inches apart (bake 8 cookies per sheet) and bake for about 8 minutes, or until edges have set and tops are done, even if slightly raw , pale and bright. center; Do not over bake or the bottom may brown too much. The cookies harden as they cool.
    8. Allow the cookies to cool completely before frosting. I let them cool on the baking sheet and don't use a wire rack.

    Make the frosting

    1. In a medium bowl, add the icing sugar, 2 tablespoons of lemon juice and beat until smooth and combined. Depending on the preference and desired consistency of the glaze, you may have to play around with the proportions of sugar and lemon juice.
    2. Using a small spoon, drizzle about 1 tablespoon of frosting on each cookie and spread the frosting on the back of the spoon. Repeat until all cookies are glazed.
    3. Sprinkle a small pinch of lemon zest over all the cookies before the icing hardens and before serving.


  • Cookies will stay airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
  • Alternatively, the unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as you like and save the remaining dough for baking in the future when you want.

Nutritional information:


18 years

Portion size:

one Amount per proportion: Calories: 180 Total Fat: 7 g Saturated Fat: 4 g Trans Fat: 0 g Unsaturated Fat: 2 g Cholesterol: 27 mg Sodium: 145 mg Carbohydrates: 29 g Fiber: 1 g Sugar: 17 g Protein: 2 g

More lemon dessert recipes:

Soft and Chewy Lemon Cookies – Packed with big, bold lemon flavor for all lemon lovers! They are soft, chewy and not at all cakey!

The Best Lemon Loaf (Better-Than-Starbucks Copycat) – It took years but I finally recreated it! Easy, no mixer, no cake mix, dangerously good!

Lemon Lemonies: Like brownies, but made with lemon and white chocolate! Dense, chewy, non-cakey and full of bold, big lemon flavor.

Best Lemon Bars – The Best Lemon Bars I've Ever Tasted!

Lemon Muffins with Lemon Cream Cheese Frosting: Soft, fluffy, moist muffins and very lemon from scratch! Easy bowl-less recipe without a blender for cupcakes that taste like a bakery!

Lemon Blueberry Sponge Cake: There's no butter in this healthier cake with big juicy blueberries and refreshing lemon! He's a guardian!

Lemon Blueberry Pie with Lemon Frosting – Almost more berries than pie in this fluffy cake!

Lemon Butter Cake with Lemon Frosting – An easy little cake with great lemon flavor! Soft, fluffy and foolproof if you like to frown!

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